Grilled Chicken and Quinoa Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

A bright and satisfying bowl featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables finished with a drizzle of olive oil. This vibrant dish balances lean protein with wholesome grains and nutrient-rich vegetables for a fulfilling lunch experience.

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NUTRITION

524kcal
Protein
31g
Fat
20.6g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Chicken Breast (~65g)

1 cup Cooked Quinoa (~185g)

1.5 cups Roasted Mixed Vegetables (~150g)

1 tablespoon Extra Virgin Olive Oil (~15g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Cut a mix of red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables with a drizzle of olive oil, salt, and pepper in a bowl.

  • 4

    Spread the vegetables evenly on a baking sheet and roast them in the preheated oven for 20-25 minutes until tender and lightly browned.

  • 5

    While the vegetables roast, preheat a grill or grill pan over medium-high heat.

  • 6

    Season the chicken breast lightly with salt, pepper, and any desired herbs.

  • 7

    Grill the chicken for about 4-5 minutes per side or until cooked through. Once done, let it rest briefly and then slice into strips.

  • 8

    Prepare 1 cup of cooked quinoa according to package instructions if not already prepared.

  • 9

    Assemble the bowl by layering the quinoa, placing the sliced grilled chicken on top, and adding the roasted vegetables.

  • 10

    Drizzle a little extra olive oil if desired and serve warm.

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Vegetables

A bright and satisfying bowl featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables finished with a drizzle of olive oil. This vibrant dish balances lean protein with wholesome grains and nutrient-rich vegetables for a fulfilling lunch experience.

NUTRITION

524kcal
Protein
31g
Fat
20.6g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Chicken Breast (~65g)

1 cup Cooked Quinoa (~185g)

1.5 cups Roasted Mixed Vegetables (~150g)

1 tablespoon Extra Virgin Olive Oil (~15g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Cut a mix of red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables with a drizzle of olive oil, salt, and pepper in a bowl.

  • 4

    Spread the vegetables evenly on a baking sheet and roast them in the preheated oven for 20-25 minutes until tender and lightly browned.

  • 5

    While the vegetables roast, preheat a grill or grill pan over medium-high heat.

  • 6

    Season the chicken breast lightly with salt, pepper, and any desired herbs.

  • 7

    Grill the chicken for about 4-5 minutes per side or until cooked through. Once done, let it rest briefly and then slice into strips.

  • 8

    Prepare 1 cup of cooked quinoa according to package instructions if not already prepared.

  • 9

    Assemble the bowl by layering the quinoa, placing the sliced grilled chicken on top, and adding the roasted vegetables.

  • 10

    Drizzle a little extra olive oil if desired and serve warm.